You can tell Carnival’s in the air when those gorgeous sugar-dusted, deep-fried wonders called Fasnachtskiechle or merveilles de Carnaval start appearing in Swiss shops. At yesterday’s workshop we staged a raid on the pantry/freezer and came up with this super-speedy, super-simple torte for dessert: lay one of these fragile, sugar-dusted wonders in the bottom of a springform tin, arrange scoops of coffee ice cream on top, slather with whipped cream into which you’ve crumbled some biscuits (Amaretti, Brunsli or more Kiechle crumbs) and top with a second Fasnachtskiechle…da da. A drizzle of dark choccy sauce doesn’t go amiss either. Brilliant for when you get guests at short notice, and it keeps beautifully in the freezer.
FASNACHTSKIECHLE TORTE WITH ICE CREAM AND CHOCOLATE SAUCE
1 litre coffee ice cream
250ml whipping cream (Schlagrahm or crème fraîche liquide)
100g crushed Amaretti, macaroons or Brunsli
125g dark chocolate
- Take a springform tin the same diameter as the Fasnachtskiechli, line with cling film and lay one Kiechli in the bottom
- Arrange scoops of ice cream close together to completely cover.
- Put in the freezer for to firm up again
- Whip the cream until it forms stiff peaks
- Crush the Amaretti/macaroons/Brunsli in a food processor until they form fine crumbs and fold these into the whipped cream
- Spread the cream over the ice cream and lay the second Fasnachtskiechli on top.
- Return the torte to the freezer
- For the chocolate sauce, break up the chocolate, put it in a pan with the water and the sugar and let it melt/dissolve over gentle heat
- Raise heat, bring to a boil and simmer for about 10 minutes or until sauce is glossy and somewhat thickened. Cool.
- Just before serving, release the torte from the springform and peel away the cling film, set the torte on your best plate.
- To serve, pour a puddle of sauce onto serving plates, lay a slice of torte on top and drizzle a little more chocolate sauce over the torte.